Pumpkin Coffee Cake
This Pumpkin Coffee Cake is moist, spiced, and topped with a buttery cinnamon streusel that makes it irresistible. Perfect for fall mornings, brunch gatherings, or as a cozy dessert with coffee, it captures all the warm flavors of pumpkin spice in every bite.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp pumpkin pie spice or cinnamon, nutmeg, ginger, cloves mix
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup vegetable oil or melted butter
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
For the Streusel Topping:
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 tsp cinnamon
- ½ cup unsalted butter melted
Optional Glaze:
- ½ cup powdered sugar
- 1 –2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat oven: Preheat to 350°F (175°C). Grease and line a 9x13-inch baking pan.
- Mix dry ingredients: In a bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Mix wet ingredients: In another bowl, whisk pumpkin puree, oil, sugars, eggs, and vanilla until smooth.
- Combine: Gradually add dry ingredients to wet, mixing until just combined. Spread batter evenly in the pan.
- Make streusel: Mix flour, sugars, cinnamon, and melted butter until crumbly. Sprinkle evenly over batter.
- Bake: Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & glaze (optional): Let cool slightly. Drizzle glaze over top before serving.
Notes
- Pumpkin spice swap: If you don’t have pumpkin pie spice, use 1 ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger + pinch of cloves.
- Storage: Store covered at room temperature for up to 3 days or refrigerate for 1 week.
- Freezer friendly: Wrap tightly and freeze up to 2 months.
- Serving idea: Tastes amazing warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.